Best Boterkoek Dutch Butter Cake Recipes

BOTERKOEK (DUTCH BUTTER CAKE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates.
• In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff.
• Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg.
• Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.

BOTERKOEK (DUTCH BUTTER CAKE)

Steps:

• Butter a 8" springform pan.
• Pre-heat the oven to 350 degrees F.
• Sift flour and sugar in a bowl.
• Add butter, salt, and vanilla.
• Cut the butter into small pieces and knead lightly with a cool hand or utensil until it holds together.
• Don't work too much.
• It needs to stay cold.
• (This works well in the food processor- then I use frozen butter) Press mixture quickly into bottom of spring form pan.
• Brush the top with the egg.
• Place the pan just below the middle of the oven and bake about 30 minutes or until it's a golden brown.
• Cool in the pan, release the spring, and remove cake.
• Serve in thin slices- it is rich!

DUTCH BUTTER CAKE WITH APRICOT TWIST (BOTERKOEK)

Steps:

• Preheat oven to 200 degrees celcius (400F).
• Mix flour, sugar and salt.
• Cut the butter into pieces and mix into the flour.
• Knead the butter and the flour together with one hand until you have a firm dough ball.
• Cut the apricots in small pieces and mix them with the almonds and ginger syrup.
• Press half the dough into a 24cm/10 in round pie dish.
• Spread the apricot mixture over the top.
• Roll out the other half on a lightly floured work surface until it is the same size as the dish.
• Place over apricot filling, firmly pressing the pastry edges together.
• Now use the blunt side of a knife and decorate the dough with cross-hatching markings.
• Brush with milk.
• Bake the butter cake in the oven for 15-20 minutes until golden brown.
• Allow to cool and just before serving slice cake into wedges.

BOTERKOEK (DUTCH PASTRY - "BUTTER CAKE")

Steps:

• 1. Preheat oven to 325 degrees.
• 2. Combine flour, butter, sugar and salt to form course mixture. Note: if you can't find basterd sugar, combine 1/4 cup brown sugar with 1/4 cup fine white sugar. Work the almond paste evenly into the coarse pastry mixture.
• 3. Lightly grease cake pan or spring form. Press pastry mixture firmly into pan.
• 4. Add a little water and sugar to the egg yolk and brush the pastry.
• 5. Bake at 325 degrees until golden brown, about 30 minutes. Let cool, then cut in small, pie shaped wedges. Serve room temperature.

DUTCH BUTTER CAKE (BOTERKOEK)

Steps:

• Preheat oven to 350. Cream butter, sugar and almond flavoring until fluffy. Add beaten egg, reserving 1 teaspoons.
• Add flour, salt and baking powder. Mix until combined in a solid dough.
• Press into parchment-lined 9-inch round baking dish.
• Brush with remaining egg. Score crosswise in two directions, (making diamond shapes), with a fork.
• Bake at 350 for about 30 minutes until top is golden.
• Allow to cool before removing and cutting into 12 portions.

BOTERKOEK --- DUTCH BUTTER CAKE

Steps:

• Mix all ingredients together with hands until very well mixed.
• Press into bottom of springform pan and bake in preheated 400°F oven for 25-30 minutes, or until golden brown.

BOTERKOEK (DUTCH BUTTER CAKE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates. In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff. Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg. Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.

BOTERKOEK - DUTCH BUTTER CAKE

Steps:

• Preheat oven to 350 F. Scrape the seeds of the vanilla bean into a large bowl. Add the flour, sugar, salt, egg and lemon zest. Mix well.
• Add the butter to the bowl and cut into the flour mixture. You want it well incorporated. Then knead the dough until it all comes together. If it turns sticky while kneading, wrap it in plastic wrap and refrigerate for a few minutes, then continue.
• Butter a 9 inch pie pan, and pat the dough into the pan. Make sure it is spread evenly. If using the almond paste, pat half the dough into the pan, cover with the almond paste, then pat the rest of the dough over the paste. Make sure the dough is a uniform depth with a smooth top.
• Using the tines of a dinner fork, make three "stripes" by dragging the fork across the dough in one direction. Turn the pan one quarter turn, then make three more "stripes" across the pan. It'll look kind of "plaid". Beat the remaining egg and brush it over the top of the cake.
• Bake for 15 minutes, until the sides start to pull away and toast. You want the inside to be baked but still soft, and if you bake too long it will be dry and dense. Cool completely, then slice into thin slices or small squares. It will be VERY rich, so a little goes a long way!